I feel ya there. Got a dude back from paternity leave who had only been working 4 months before that so there's a bit of re-teaching but there's just this nervousness to mess up that's worse than messing up would be. Im a cook and tend to be treated like i have more authority than I technically do because I have no issue with calling the shots and am good at it. But I got good at it by just going ahead with what I think works and keeping the show moving than stopping and asking someone else who's busy if I did it right each time. Our dishwasher is amazing at helping on the line but he has yet to grasp how to warch anything in the oven that isn't pizza in almost 3 years. 2 days ago he asked me if a pan of brussle sprouts was done I was busy as hell in the window, and let him know I trust his judgment and he should know by now. He said he was just scared of doing it wrong, told him fear is the mind killer and id rather do a few remakes if it means getting it figured out permanently and that there is never harm in pulling something early, it can go back in. We had a catering order for 30 pizzas today and the person showed up 20 minutes early for it. I very clearly and emphatically said while he was making 2 pizzas for a takeout that was rung in when we got started on the 30 "after this anything that comes in has to wait until after the 30. We've been offered no mercy, we will show none." To another cook, hee agreed and even repeated 'no mercy' so while there can sometimes be language barrier stuff, I felt we were on the same page and once again, have been working together for like 3 years now. The second another order came in he stopped on the 30 and started in the smaller one. There's a temporary fair with rides and crap across the street so along with these large orders we were getting a ton of families walking in and no one was talking to each other on the line cause that's always been an issue, they see their chit and make the food immediately as fast as possible with no regard for the big picture. So I had to "86 free will" and micro the start and fire times. All they need to do is say what table number or takeout name theyre either starting on or firing into the oven. Cause that's too hard I end out with all but 1 or 2 items for 5 different orders cause theres no regard for the big picture. Just getting it out of your own way, never mind I have to cut, plate, garnish, box stuff and have it sorted for front of house to pick up while keeping half an eye on the oven, calling orders and making salads and apps. And it's cause when people see a bunch of shit to do they feel pressured and need to learn not to. Our turnaround times are legendary, fast food speed at a sit down place, too fast. It all has to filter through me and even then it tends to sit in the window for a long ass time before being picked up. So theres absolutely no reason to rush.

"Must not have been that urgent" and go right back to bed